The Best Caramelised Onion Dip Ever

I’ve reached a stage in my life where I want to take a step back and evaluate the dishes I’ve made over the last few years. I want to be able to look at a simple dish and ask myself, how can I make this even better? My caramelised onion dip, for example, was perfect the way it was-slow-caramelised onions stirred into equal parts mayo, cream and yoghurt and left alone for the flavours to meld. But I just wasn’t satisfied. I wanted to add even more onion into this dip, and so I decided to introduce onion powder, and then I just kept adding. The resulting dip was astounding. It’s like a texture of onion dip with onion powder, slow-caramelised onions and fried onions to finish. Like, this is a next-level onion dip, and I’d even like some swooshed over crusty naan and eaten with juicy mutton kebabs.

Small things to note-slow-caramelising a large batch of onions is the way to go. Make extra because you’ll crave more dip right after you’ve gone through one batch. Big white onions are what you’re looking for here, so if your wet market only stocks the tiny ones, it’s time to head to a supermarket to grab a batch of the pearly white big guys.

The Best Caramelised Onion Dip

Authorbellyovermind

Yield2cups

This textures of onion dip brings together fried red onions, slow-caramelised white onions and onion powder in a next-level dip that gets better when allowed to sit in the refrigerator for the flavours to meld into each other.

Ingredients

White Onions 3, large or 4 medium sized, sliced thinly

Red onion 1, large, thinly sliced

Vegetable oil 1/2 cup, divided into 2 x 1/4 cups

Greek yoghurt 500g

Onion powder 1 tbsp

Garlic powder 1 tbsp

Salt to taste

Instructions

Take a broad kadai or saucepan and add 1/4 cup of oil and heat over a medium-high flame. Slide in the sliced red onions, cooking the red onions till golden brown and crispy, periodically stirring the onions around so it doesn’t catch at the bottom.

Once the fried onions are ready, drain from the oil and set aside. To this onion-flavoured oil, add the remaining 1/4 cup vegetable oil, or lesser depending on the amount of oil in the pan, and add the sliced white onions.

Sauté it for a whole minute on high, or till it starts to look soft, before turning the heat down to medium-low adding a pinch of salt to the onions and letting it cook slowly for 30-45 minutes, stirring it every now and then, or until the onions are very soft and beautifully caramelised. Season if necessary.

Stir the caramelised onion, garlic and onion powder into the greek yoghurt. Crush in the fried onions, combine and taste for any additional seasoning. Let the dip rest in the refrigerator for an hour at least before serving with chips.

I wanted to also make it a guilt-free indulgence and hence the Greek yoghurt. Equal parts of mayo and cream were used in the original and they were simply whisked. You could also use 200g greek yoghurt, 150g cream and 150g mayo if you like in this recipe.